I must admit, this was my first time to have a go at tini, swahili for beetroot. As a young girl, i would occasionally find it oddly perched on the lower tiers of the refrigerator. Only now do i appreciate its healthy nutritional value. This ruby red delectable pancake is a must try for any curious palate.
Worth noting is that beetroot boosts the immune system, prevents formation of cancer cells, reduces high blood pressure, good for detox, eases menstrual aches and is a good blood builder among other benefits.
- 1 cup all-purpose flour (sifted)
- 1 cup milk
- 1 small beetroot (cooked)
- 1 egg
- 1 teaspoon apple cider vinegar
- 1/2 tea spoon cinnamon
- 1/4 cup brown sugar
- 1 orange
Prep Time: 15 min
Cook Time: 20 min
Serving: 10-15 pancakes
In a blender, pulse the beetroot. In a bowl, mix/whisk the flour, milk, egg, cinnamon and apple cider vinegar until smooth. Add the blended beetroot, sugar and mix well.
Tip: You may use lemon juice in place of apple cider vinegar
Heat a non-stick pan and pour the mixture to about half the radius of the pan. The pan should be very lightly oiled and the pancakes should cook in low heat for no more than one minute each side.
Lightly drizzle vegetable oil around the batter to avoid burning, turn over and repeat. In this manner, continue to cook the pancakes.
Tip: You may also opt to cook them as you would crepes.
Serve the pancakes with a dollop of vanilla yogurt and orange slices. They are soft, fluffy and amazingly filling. I cant imagine why i hadn’t discovered this earlier. What do you think about beetroots?
If you do try this recipe, please post a picture on Instagram and tag #kaaris-kitchen. I’m looking forward to seeing how you guys made it!
Note: How to cook beetroot
Wash the beetroot in running water, taking care not to break the skin. Place in a pan of water and bring to boil for 30-40 minutes, depending on the size. Leave to cool and peel off the skin. If you can tolerate some heat, you can take the skin off using your fingers, just as you can with a sweet potato.